Fajita-Style Shrimp And Grits

• 1 pound uncooked shrimp (16-20 per pound), peeled and deveined
• 2 tablespoons fajita seasoning mix
• 1 cup quick-cooking grits
• 4 cups boiling water
• 1-1/2 cups shredded Mexican cheese blend
• 3 tablespoons 2% milk
• 2 tablespoons canola oil
• 3 medium sweet peppers, seeded and cut into 1-inch strips
• 1 medium sweet onion, cut into 1-inch strips
• 1 jar (15-1/2 to 16 ounces) medium chunky salsa
• 1/4 cup orange juice
• 1/4 cup plus 1 tablespoon fresh cilantro leaves, divided

1. Sprinkle shrimp with fajita seasoning; toss to coat. Set aside.
2. Slowly stir grits into boiling water. Reduce heat to medium; cook, covered, stirring occasionally, until thickened, 5-7 minutes. Remove from heat. Stir in cheese until melted; stir in milk. Keep warm.
3. In a large skillet, heat oil over medium-high heat. Add peppers and onion; cook and stir until tender and pepper edges are slightly charred. Add salsa, orange juice and shrimp. Cook, stirring constantly, until shrimp turn pink, 4-6 minutes. Stir in 1/4 cup cilantro. Remove from heat.
4. Spoon grits into serving bowls; top with shrimp mixture. Sprinkle with remaining cilantro.

shrimp, fajita seasoning mix, grits, boiling water, milk, canola oil, sweet peppers, sweet onion, chunky salsa, orange juice, fresh cilantro

Taken from www.tasteofhome.com/recipes/fajita-style-shrimp-and-grits/ (may not work)